Means for checking accounts.



W. H. SCHAEFER.' MEANS Fos cHEcKrNG Accoums.

APPLICATION .msn ma. is. 1914. 1918 2 SHEETS-sneer t. l

rlratented Feb Patented Feb. 5, '1918. 'I 2V HEE-fs-SHE 2.

'l W. H; scHAEFEH.

mms FOR 'cHEcKING Accoums. .APPLIcATIon' 'man Aue'. la. |914.

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' srA'rEs PATENT OFFICE.

- WILLIAM HENRY SCHAEFER, or NEW YORK, N. Y.

Manns non' CHECKING' AccoUN'rs.

To all whom t may concer/n.'

Be it' known that LVVILLIAM SCAEFER, a .citizen of the United States, residing at New: York, in the county of New -York and 'State of New York, have inventedl Certain new and' useful Improvements in Means for Checking Accounts; and I do hereby declare the following to bea full, clear, and exact description of the invention, such as will en-.

able others skilled in the art to which it appertains'to make and use the same.

v The invention relates tol improvements in v means .for checking accounts.

The object ofthe present invention is to' improvethe means employed in restaurants, hotels, cafs,' cabarets and similar places lfor checking accounts and to .'pro. vide a simple, practicaland efficient account checking means adaptedv to give all the transactions of the day in .itemized form Vand capable of eliminating mistakes and of A'insuring' cash ltor all 4orders taken and adapted. also to enable the condition of the business to be ascertained at any moment by consulting al checkers'list.

In many. of: the best hotels, restaurants,

cafs, 'and eating houses, the waiter is re-4 quired to .make a payment to the cashier for" every order which he serves, in advance 'the waiter then collecting the amount due rom the guest, as he is ready to depant. rllhis l system is complicated to some extentowing to the fact that a guestmay even at the last minute order some two or three dishes which must-be placed upon the check and thus 1t requires the waiter to make vseveral payments* to the cashier. v l

This system requires the services of. a checker, a cashier. and the waiter, and with -the necessary blanks or checks, and each v person is required to keep check upon the other, and as a result of this,.there:1s not liable to. be a mistake made and the system is a protection to the guest as well as to the house. n

The foregoing arl other objects may be'.

' Specification of Letters liatent. Application .filed Aug-ust 13, 1914. lSerial No. 856,633.

'as shown at 4, and

Patented Feb. 5, 191s.

Referring to the drawing, the numeral 1 designates the checkerslist, designed toshow the transactions ci a day or any other period of time. VThis list is provided with a vertical column 2 headed V'Vaiter No. and in, the column is given the number of the.

Inl the n1; column' is given the v waiter. name of the Waite as shown at 3. The next column is headed Checks opening No. Guest-cast, r, and under this heading is given the nur-aber of the guest checks, e cashiers checks, as at 5. The next c .funn is Checks closing No., guest checas column 6 and cashiers vchecks column 7.. The guest checks or vthe checks containing the orders served andthe cashiers checks are consecutively numbered as shown at'19 in Fig. 3 so that-by having the numbers of the rst checks used and the numbers of the llast checks used -all the checks for a period of time may be ascertained. In practice the guestchecks will be arranged in the form of a book and those for the cashier are preferably in the form of pads but they may be arranged in any other vdesired manner as will be readily understood. The next column is the waiters number and amount of each order as shown at 8.

Also on the c ashiers list are headings giving the number of dinners served, as shown at 9, and the waiter serving the dinners given in the column 10.

In Fig. 2 is shown the cashiers check 1 which gives the number of the waiter, and the number of the cashier check, and in ver- "tical columns 15, is arranged amounts running from five cents to nine dollars. The waiters number on this check-is placed at 11 and the cashiers number 'at l2 and in practice the amounts as shown ranging from iive cents to nine dollars will be found ample to cover any individual order that may be served. This cashiers check is also pro.- vided with a stub 13 for the waiter and the number ofthe cashier s check.

The cashiers check .is separated from the stub at the dotted line 14 and the stub 13 "re-- mains on the pad with the checker'for the latters use and it enables him to lascertain the cashiers checks which have been used during the preceding day or any other period. 'The amounto the order is preferably indicated vby a suitable mark such as parallel lines drawn across the number in- 11b; dicating the'amount on thecashierszcheck. A -,The cashiers check is then taken. by the BEST waiter to the cashier' who-receives' from the Waiter the amount of the order together with the said cashiers check Whi `s used onlyV when the cash system is employ d, that is, hen the Waiter pays the cashier for each order as he receives thesame, Wit out waiting ilor the guest to pay he bill.l When the l credit systemisl employed, that` is, when the Waiter does not pay the cashier until he receives the amount of the bill from the guest, the cashiersv check may be omitted and the Waiters. check is then delivered' tothe cashier.

Fig.l showsay guest check 1b and on this i check is given his number the check number,

-and 'rines 16 are usedif r various articles served, and the amount to be collected are placed in columns 17 and 18.

In the operation ofthe account checking mans,.the Waiter upon taking an order on a check presents it to the checker who on his list marks the number of the Waiter and the amount of tbe order. The'checker also, makes ,out thecashies check inl the manner bete-re described.- Then the guest pays the bill the Waiter having previouslyv settled for the same to the .cashier returns the guest check to the checker. The checker then has his list and the' guest check While the cashier has the cashier checks and the amount on these must correspond and one is a check for the other.

When a dinner is served, the card shown4 Iin Fig.l t is used, and the time of giving the service of the meal and the amount or price of the dinner paid to the cashie'r by the Waiter as indicated on the card which is returned to the cashier for use as a cashiers checkafter the meal is served, the -number of dinners served being shown on the cashiers list at the columns 9 and 10 Which shov'v the number of dinners and the Waiters num.- ber. The lines on the dinner card are for the various courses of the meal which in' vpractice are checked od by the checker as the course comes from the kitchen so that it will be impossible to duplicate a course surreptitiously or to sell a course which has not been served as the card must be returned to theI cashier. When the cash check system is not employed and the credit system isA Y spond.

canasta cor Various changes may be in ade in the details ol", the' invention Without departingthe articles and the amount of the order, and

a checkerslist containinean appropriately designated column for the numbers of the waiters, appropriately designated columns for-.the opening and closing numbers of the guest checks, and an appropriately designated' column for the amounts of the guest checks and the numbers of the waiters.

2. 'll/leans for checking! accounts including a pluralityof consecutively numbered guest checks havingan appropriately designated space for a waiters number, lines for the articles'served and'columns forv the price of the articles and the amount of the order,- a checkers list containing an appropriately designated column for the numbers of the waiters, ar appropriately designated column for the na nes of the waiters, appropriately designated columns for 'the opening and closing numbers of die guest checks, appropri-` ately designated columnsfor the numbers'of the waiters andthe amount` of the guest checks, and appropriately designated columns for the number of dinners and the nlumbers of the vaiters, 4and a dinnercard containing the price of the dinner,the number of the'waiter, and lines for the separate courses tov enable the latter to be checked oil' as served.- l v 3. Means for checking accounts including a plurality of consecutively numbered guest checks having an appropriately designated space for the number of the waiter and ap.; propriately designated spaces forthe articles served and the price of the same, a lurality of consecutively numbered cashlersv checks, each containing an appropriately designated space for the number of the waiter and having printed on it amounts 'from five cents progressively upward to any suitable sum, and a checkers list containing appropriately designated columns for thel numbers of the waiters and the names there-y of, appropriately designated columns for the opening *and closing numbers of the -guest checks-and the cashiers checks, and appropriately designated columns for the amounts of the orders and the numbers 'of the waiters. l

e. Means for checking accounts including a plurality of consecutively numbered guesty checks having lan appropriately designated space'ior the number of the Waiter` and appropriately designated spaces for the articles served the price of the same, a plui Y' y l l l I .rality of eonsecutiyelynumbe'red cashiers checks having printed thereon. amounts l:`rom vecents progressivelyupward to any suitable 511111,l .said cashiers checks ha'ving re '5' movable .stubs with-appropriately designated `spaces for the numberof the ywaiter and the' nuinber of theashiers checks, and a' -checklers list .including appropriately designated eohnnns for the-'numbers of the waiters and l0 the names ofthe Same, appropriately desighatedv columnsl `for the opening yand -closing In iifeStmOll'y Whereof'I laiiix presenceoftwo Witnesses.

lnuinbere of the guest and..Cashier'checksy I and appropriately designated co1 :Emythe amounts of the orders andwth4 numbers ofjthe waiters. u 15 .i WILLIAM HENRYSCHAEFER.

'Witnesses:

CLAUDE C. NEVILL, 1 :l FRED EIGHLER.- 

